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healthy plant based filipino blood stew
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Vegan Dinuguan

This recipe is a creative way to cook authentic Dinuguan the pork-free way that is so quick and delicious!
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Appetizers, Main Course
Cuisine: Filipino
Servings: 4 - 5 servings
Calories: 107kcal
Author: Lainey

Ingredients

  • 70 grams dried shitake mushroom slice into small cubes soaked in water
  • 40 grams soy protein magic meat soaked in water and sliced into small cubes
  • 3-5 cups water
  • 450 grams canned baked black beans drained and rinsed
  • 2.5- 3 cups of water
  • 2-3 tablespoons coconut oil
  • 1-2 tablespoon ginger minced
  • 5 cloves of garlic minced
  • 1 small white onion small cubes around 40 grams
  • 210 grams firm tofu slice into small cubes
  • 3 chilli peppers
  • 3 tablespoons vinegar or calamansi
  • 1 ½ tablespoons of salt
  • 1 teaspoon of pepper
  • 1 -2 strands of lemongrass knotted
  • 1-2 bay leaves optional

Instructions

  • Pre-soak dried shitake mushrooms and soy protein in 3-5 cups of water until softened. Then squeeze out water from the mushroom and soy protein then slice it into small cubes. 
  • Pour in a little amount of water (2.5 cups) into the blender, add the pre-drained and rinsed black beans, and blend it until it becomes mushy and grayish black, set aside.
  • In a pot over medium heat, preheat oil and first sauté ginger. After 15 seconds, add garlic, and onions and cook until translucent.
  • Then add soy protein and sauté for 3 mins. Note: Once you pre-soak the magic meat it will expand, just squeeze the water out then slice it into specified cuts.
  • Add shitake mushrooms, and continually sauté for 5 minutes Note: Dried mushrooms will expand once soaked in water, after soaking squeeze out water and then slice into specified cuts.
  • Next, add tofu and sauté for 3 minutes, then add blended baked black beans to the pot and mix until combined.  Add 1 cup of water in the blender to wash out the remaining black beans and add it to the pot.
  • Add chili peppers and cover the pot for 5 minutes or until it simmers.
  • Add vinegar, salt, pepper,  mixed and cover for a while.
  • Season to taste.
  • Best served with rice.
Serving: 1servingCalories: 107kcalCarbohydrates: 4gProtein: 9gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 113mgPotassium: 124mgFiber: 1gSugar: 2gVitamin A: 326IUVitamin C: 49mgCalcium: 30mgIron: 2mg
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